Soup season is upon us! So, get ready to be inundated with soup recipes. We love soup, and you should too, unless we’re talking about the canned stuff made with highly processed ingredients and sodium high enough to kill a small horse. We’re talking about the stuff made with fresh vegetables, herbs, spices that uses a really good broth as the base. This is what cooking is all about, and where broth got its start.
Don’t take our word for it, ask Grandma abut soup and she’ll surely have some war stories about how soup cured your parents of the common cold, and even hanger. Ah, the good ‘ol days! We’d like to think our best days are ahead, especially moving into our favorite season of the year. So, grab some good broth and fresh veggies and give this soup a go any night of the week, whether you’re starving or feel a cold coming. And remember not to underestimate the power of REAL food as the cure for all that ails you!
Cauliflower Bone Broth Soup
Serves: 2 | Prep Time: about 20 minutes
2 stalks of celery, chopped in ½” slices
1 cup of chopped carrots
1 medium onion, diced
2 cloves of garlic, minced
1 head of cauliflower, cleaned and chopped into 2” pieces
2 pouches (32 oz) of Chicken Bone Broth (or Rosemary & Lemon Bone Broth)
1 tsp salt
1 tsp pepper
1 tsp cumin
½ tsp smoked paprika
oil or fat for sautéing
fresh lemon juice
Heat oil or fat in a dutch oven, or medium pot. Once hot, add onion and garlic, and sauté until fragrant, about 2 minutes.
Add carrots, celery, cauliflower and dry spices. Sauté for a few minutes, stirring occasionally.
Add bone broth, increase heat to high and bring to a boil. Once boiling, reduce heat to medium and cover. Allow soup to simmer for 15-20 minutes, or until veggies are desired texture.
Serve with fresh cracked black pepper, fresh diced parsley, and a squeeze of lemon juice.